Pat the pork chops dry with paper towels then generously season on both sides with salt & pepper.
Heat 2 TBSP of the oil in a large saute pan over medium-high heat until the oil is hot.
When the oil is hot, lay the pork chops in the pan and cook without moving for about 4 minutes.
Flip the pork chops over and cook for about 3 more minutes then transfer the pork chops to a plate and set aside.
Keep the pan over medium-high heat then add the apple and onion to the pan and cook, stirring occasionally, for about 6 minutes.
Stir in the white balsamic, sage, thyme, and 1/4 tsp salt into the pan then use a wooden spoon to scrape up any stuck on bits from the bottom of the pan.
Return the pork chops back into the pan then cover the pan and continue to cook until the pork chops are cooked through (about 140°F), about 3 more minutes.
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